Official Gramps' Memorial Eternal OT Thread

[hog88]

Up 2 with 6 to play. We brick two free throws and foul USC with 1.5 seconds left. They inbound, we have zero players guarding the perimeter, open SC player hits a step back three to win.

Coaching malfeasance

 

[Grand Vol]

Surf and turf night. Getting everything ready.

 

[hog88]

Surf and turf night. Getting everything ready.

View attachment 626073

You better not burn anything or SSC might give you a beating.

 

[Grand Vol]

 

[hog88]

View attachment 626080

Looking good

 

[NorthDallas40]

 

[DinkinFlicka]

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Can't wait to hear how you seasoned it after this photo!

 

[Grand Vol]

Can't wait to hear how you seasoned it after this photo!

The shrimp were cooked in Kerrygold garlic and herb butter. I also sautéed the mushrooms in it as well. Waste not and all.

The strips were seasoned with sea salt, McCormick garlic and pepper blend and onion powder then basted with enough butter to give an elephant a coronary.

 

[hog88]

The shrimp were cooked in Kerrygold garlic and herb butter. I also sautéed the mushrooms in it as well. Waste not and all.

The strips were seasoned with sea salt, McCormick garlic and pepper blend and onion powder then basted with enough butter to give an elephant a coronary.

Did you just sear the steaks then put them on charcoal?

 

[McDad]

The shrimp were cooked in Kerrygold garlic and herb butter. I also sautéed the mushrooms in it as well. Waste not and all.

The strips were seasoned with sea salt, McCormick garlic and pepper blend and onion powder then basted with enough butter to give an elephant a coronary.

 

[Grand Vol]

Did you just sear the steaks then put them on charcoal?

No, last night was an in house cooking time. Just did it in the cast iron.

 

[Grand Vol]

View attachment 626156

SSC's steak ended up as a perfect medium rare. Unfortunately, mine got weird in the center and ended up both medium rare in the ends and rare in the center.

Still are it though.

 

[hog88]

No, last night was an in house cooking time. Just did it in the cast iron.

I’ve done thin breakfast strips on the stove and griddle but haven’t tried cooking a full steak that way.

 

[Grand Vol]

I’ve done thin breakfast strips on the stove and griddle but haven’t tried cooking a full steak that way.

The key is flipping it every two minutes including giving it a turn on the fat strip.

 

[volfanhill]

If I'm doing a steak in cast iron, I'm cooking it on one side for about three minutes, then flipping it, and tossing it right in a 300 degree oven,

 

[DinkinFlicka]

If I'm doing a steak in cast iron, I'm cooking it on one side for about three minutes, then flipping it, and tossing it right in a 300 degree oven,

These non restaurant folks don't know that this is the way.

 

[hog88]

These non restaurant folks don't know that this is the way.

I’ll sear in a cast iron skillet then throw on the BGE.

 

[Grand Vol]

These non restaurant folks don't know that this is the way.

Oh, I know that way. But it doesn't help when I need the oven for the bread.

And technically, it's two minutes per side to include the fat portion and then into the 500 degree setting.

And then we rest...

 

[volfanhill]

Oh, I know that way. But it doesn't help when I need the oven for the bread.

And technically, it's two minutes per side to include the fat portion and then into the 500 degree setting.

And then we rest...

Will have to disagree on the time/temp

Use the oven for the bread after the steak is done. You want them to rest 10 minutes before you cut them anyways

 

[Grand Vol]

Will have to disagree on the time/temp

Use the oven for the bread after the steak is done. You want them to rest 10 minutes before you cut them anyways

It took 25 minutes...

Steak ain't gonna wait on that bread.

 

[volfanhill]

It took 25 minutes...

Steak ain't gonna wait on that bread.

Agreed on not waiting 25…parker house rolls? Those are delicious if so

 

[just bob]

Sous Vide. Sous. Vide.

 

[DinkinFlicka]

Sous Vide. Sous. Vide.

Depends on the cut!

 

[just bob]

Depends on the cut!

This is true. I'm still playing with it myself.

 

[just bob]

Depends on the cut!

Which cuts do you find best / worst?